Bart's Recipes
Rinse the quinoa thoroughly under cold running water. Peel the five garlic cloves and chop them finely. Wash the parsley and chop it roughly. Zest the lemon and set all the measured ingredients within easy reach.
Bring a pan of water to a boil and cook the quinoa until tender. Drain and let it steam briefly. Place a large frying pan over medium heat and melt the butter. Add the finely chopped garlic and sauté for one minute, being careful not to let it burn.
Add the tiger prawns to the garlic butter. Fry the prawns for about three minutes until cooked through and pink all over. Deglaze the pan with the white wine and let it bubble briefly. Then add the spinach in batches to the pan and stir everything together until the leaves have just wilted.
Divide the warm quinoa among the plates. Scoop the mixture of prawns, spinach and the remaining garlic butter sauce directly from the pan onto the quinoa. Sprinkle with the fresh parsley and lemon zest, and serve immediately.
